Avocado Chickpea Salad with Tzatziki-Style Dressing

• porții: 2
• timp activ: 20 mins
• timp total: 35 minutes

Ingrediente

FOR THE TZATZIKI-STYLE DRESSING:

1/3 cup 2% fat Greek yogurt 75 grams

1/2 teaspoon lemon zest

3 tablespoons lemon juice about one lemon

2 garlic cloves

1 jalapeño seeded and diced, 25 grams

1/4 cup fresh mint chopped, 6 grams

1/4 cup cilantro chopped, 6 grams

1/2 Persian cucumber 40 grams, grated

1 tablespoon extra-virgin olive oil

1/2 teaspoon Diamond Crystal kosher salt plus more to taste

Freshly cracked black pepper

FOR THE SALAD AND CHICKPEAS

4 1/2 Persian cucumbers 340 grams, note that 1/2 of a cucumber was used in the dressing

1 medium avocado diced, 120 grams

1/4 cup fresh mint torn, 6 grams

1/4 cup fresh cilantro 6 grams

Extra-virgin olive oil

1/2 teaspoon cumin seeds

1/2 teaspoon ground coriander

1/2 teaspoon Aleppo pepper

1 14-ounce can of chickpeas drained and rinsed

Diamond Crystal kosher salt

1/3 cup pickled red onions 50 grams

2 pita breads for serving

Instrucțiuni

In a large bowl, add 1/3 cup Greek yogurt, 1/2 teaspoon of lemon zest, the juice from one lemon (about 3 tablespoons), 2 grated garlic cloves, 1 diced and seeded jalapeño, 1/4 cup of chopped mint and 1/4 cup of chopped cilantro. Grate in 1/2 of a Persian cucumber and drizzle in 1 tablespoon of olive oil.

Whisk together and season with 1/2 teaspoon of kosher salt. Add a few cracks of black pepper, taste and season with more salt as preferred. Set aside.

Thinly slice the remaining 4 1/2 Persian cucumbers and add them to the bowl with the salad dressing. Dice a medium avocado and add that in. Tear in 1/4 cup of mint leaves and 1/4 cup of cilantro leaves. Do not mix just yet.

Place a medium sauté pan over medium heat and add 1-2 tablespoons of olive oil, enough to coat the pan.

When the oil is warm, add 1/2 teaspoon each of cumin seeds, ground coriander, and Aleppo pepper. Mix this into the oil so it becomes fragrant. Reduce the heat to medium low and add a drained can of chickpeas. Cook for 3-4 minutes, or until the chickpeas are golden and coated in the spicy oil. Season with 1/2 teaspoon of Diamond Crystal kosher salt, plus more to taste.

Add the chickpeas into the salad bowl. Toss in half of the 1/3 cup of pickled red onions. Mix all together into a big salad.

Either on the stove in the same pan you toasted the chickpeas, or in a toaster oven, toast the pita bread until warm and golden, about two minutes over medium heat.

Pile the salads into two big bowls, garnish with the remaining pickled red onions and serve with pita.